Cooking delicious smoked bacon in a metal barrel! Very simple and unrealistically delicious

Smoked bacon is a delicious meat delicacy with layers of bacon. Pieces of undercap or sidewalls are kept in a marinade with spices, after which they are smoked. Smoking gives a unique taste and aroma to the finished product.

The fact that smoked meats are harmful, we are constantly warned by medicine, the system of yogis and the views of envious people. And to some extent, I can even agree with this, but I just can’t believe that they will be very harmful if you eat a little of them and not every day. And that's why we sometimes make smoked meats in our smokehouse to pamper ourselves and loved ones a little. Today we are going to tell you how to cook smoked bacon.

Smoked bacon is a delicious meat delicacy with layers of bacon

The benefits of smoking on real smoke

Smoking will add a unique aroma to the accent, and in addition, will keep the product from deterioration for a sufficiently long time when stored under room conditions.

To make smoked bacon, it needs to be exposed to long-term exposure to smoke from the very slow burning of woody material in the smokehouse.

If you are reading this article, then it is quite natural that you are not satisfied with the smoked meats that are sold in stores. Nowadays, liquid smoke is increasingly used for the preparation of smoked meats. And as you know, products cooked in liquid smoke are conditionally edible, because when liquid smoke is obtained, ordinary smoke from combustion is passed through wood species through a wet through a wet scrubber, but in fact, very few people are engaged in such cleaning, so you have to eat products of dubious quality. But there is a way out, you can cook wonderful bacon at home.

Smoking barrel. Preparatory process

To do this, you need a barrel, which must be adapted for the smoking process. The bottom and the top cover are removed from the barrel, they are installed on bricks; an iron sheet bent in the form of a box with an attached door to adjust the combustion process is suitable for preparing a sneaker. The firebox for wood and wood chips is placed directly under the barrel, and the pieces of bacon are hung on hooks from the slats that are attached from above. The smokehouse is covered with matting.

Important: It is best to use wood of such tree species: apple, pear, cherry, aspen or beech. Remember that conifers are not good for this business.

Cold smoked bacon (can be stored for up to three months)

Smoked bacon with aromatic spices

If you want to make quality smoked bacon, please be patient.

First, you need to prepare a mixture of seasonings, in which we will roll the pieces of the underline.

To smoke three kilograms of raw bacon, we need:

1. Four tablespoons of salt;

2. One and a half tablespoons of sugar;

3. One tablespoon of ground coriander.

As for the rest of the seasonings, it depends on your taste.

If you want the bacon to turn out sharper, then you can add more spices.

• I add to this mixture about another teaspoon of ground black pepper, one teaspoon of curry, a teaspoon of ground bay leaf, and a spoonful of cumin (cumin).
• We mix all the components and get a powder, in which we will roll the bacon.
• Cut the bacon into pieces (it is not recommended to make very small pieces), put in a saucepan, roll in spices, put in an enamel pan, sprinkle with a small amount of vinegar.
• The bacon will still let the juice flow, and thus it will be dipped in the brine. We close the lid and put the pan in a cold place for a day. When the process of preparing the bacon for smoking is over, and we are listening to the pieces, the liquid will dissolve the remaining salt.

After a day, we take out the pieces of bacon from the marinade, put them on hooks, let the marinade drain, and carry them to the smokehouse

Tip: It is advisable to let the pieces of bacon stand in the air for 15 - 20 to drain the remaining marinade.

ü Place the pieces of bacon, suspended on hooks, in a preheated smokehouse.

ü Bacon cooked in this way turns out to be very fragrant, delicate, its smell is simply indescribable.

Of course, such a product is not suitable for baby and diet food, it is a little spicy, but for a good company on a holiday, and even in the middle of weekdays, it will be very useful.

Barrel-smoked bacon according to our recipe can be stored in the refrigerator for up to a month

How to achieve the perfect taste and color of smoked bacon

In order for the finished product to have a beautiful natural color, it is recommended to add 10 grams of nitrite salt to the rolling mixture. This is common kitchen salt with added sodium nitrate.

This substance is capable of inhibiting the growth and vital activity of a number of pathogenic microorganisms, including the causative agent of botulism, which is very important when preparing homemade meat preparations. In addition, sodium nitrate is capable of imparting the characteristic ham flavor to the finished product.

You shouldn't worry too much about this substance, its concentration is so low that it will not harm your health in any way.